FLOURLESS CHOCOLATE CAKE
FRUIT SALAD DRESSING
VINAIGRETTE FOR ROASTED VEGETABLES
SWEET DIRT STUFFING
GLAZE FOR ROASTING A CHICKEN
GRILLED PINEAPPLE DELIGHT
ICE CREAM AND BLUEBERRY DESSERT
GROWNUP KIDSTUFF® FLOURLESS CHOCOLATE CAKE
1 c. almonds (160g, 5.5oz)
1 c. GrownUp KidStuff® Original Chocolate Sauce,Chocolate Sauce with GRAND MARNIER®, or Hot!Chocolate Sauce
4 large eggs separated
1 c. sugar
1/8 t. salt
½ t. grated orange zest (optional)
Preheat oven to 350º
Prepare a 9” round springform pan. Butter the pan, line with a circle of wax paper and butter the paper.
Toast the almonds for 8 minutes. When cool enough to handle, place in a food processor with
2 t. of the sugar and grind until fine.
Heat Chocolate Sauce in microwave 30 seconds at a time until pourable.
In a medium bowl mix the egg yolks and ¾ c. sugar. Add the warm Chocolate Sauce, the almonds and the optional orange zest. Set aside.
In a clean bowl beat the egg whites with salt until soft peaks form. Then add the remaining
¼ c. sugar and beat until stiff and glossy.
Fold the whites into the chocolate mixture in 3 additions.
Pour the batter into the pan and smooth the top. Bake for 40-45 minutes until a cake tester comes out clean.
Cool in the pan. Remove the sides of the pan. Invert onto a rack, remove the bottom of the pan and peel off the wax paper. Invert again onto a serving plate.
Serve with sweetened whipped cream.
½ c. GrownUp KidStuff® Our Original Chocolate Sauce
¼ c. balsamic vinegar
¼ c. olive oil
1 t. salt
1 t. pepper
2 t. chopped parsley
1 t. lime juice
Combine all ingredients in a jar. Shake to mix well.
Makes about 1 cup
VINAIGRETTE FOR ROASTED VEGETABLES
4 T. GrownUp KidStuff® Our Original Chocolate Sauce
4 T. Red wine vinegar
1/8 t. Kosher salt
½ t. Fresh ground pepper
½ t. Cumin
½ t. Lime juice
1 t. Cilantro, chopped
1 t. Scallion, chopped
Combine all ingredients in a jar. Shake to mix well.
Makes about ¾ cup
1 med onion, chopped
1 lb mushrooms, chopped
1 clove garlic, minced
¼ c. pinenuts, toasted
½ c. red wine
¼ c. brewed coffee
2 T. GrownUp KidStuff® Our Original Chocolate Sauce
1 T. olive oil
1 T. butter
In 1 T. olive oil and 1 T. butter sauté the onions and garlic over medium heat until they are soft and beginning to brown. Add the mushrooms and the red wine. Cook over medium heat until the mushrooms start to release their liquid.
Add the coffee and Chocolate Sauce. Reduce the heat to low and cook, stirring occasionally, for about 10 minutes or until all the liquid has evaporated.
Stir in the pine nuts.
Season to taste with salt and pepper.
Delicious as a stuffing for butternut or acorn squash, chicken breasts, pork chops or a pork roast.
GLAZE FOR A ROAST CHICKEN OR PORK
Put a cup of balsamic vinegar in a saucepan. Reduce by half. Over low heat whisk in 1/4c. Original Chocolate Sauce or Hot!Chocolate Sauce. Use as a glaze for chicken or a pork roast.
Slice a fresh pineapple. Caramelize the slices on a grill, under the broiler or in a skillet, then chill. Put chilled pineapple on a plate or in a bowl, drizzle with warmed Chocolate Sauce with Grand Marnier® Liqueur and top with chopped fresh basil.
ICE CREAM AND BLUEBERRY DESSERT
Soften a quart of good vanilla ice cream. Fold in 1 to 2 c. fresh or frozen blueberries. Put in a cake pan and place in the freezer to harden. When the ice cream is just firm, pour about 1/2 c. Our Original Chocolate Sauce or Chocolate Sauce with Grand Marnier® liqueur in a pattern over the top. With a table knife held vertically, cut through the sauce and ice cream across the cake pan, in one direction and then the other to marble the sauce throughout. Replace in freezer to harden all the way.
